Julien Meyer

Patrick Meyer took over the family domaine in 1982 but soon turned to organic farming banning the use of synthetic treatments and restricting sulphur to a bare minimum as early as 1993. His wines received the biodynamic label in 1999...

Patrick Meyer took over the family domaine in 1982 but soon turned to organic farming banning the use of synthetic treatments and restricting sulphur to a bare minimum as early as 1993. His wines received the biodynamic label in 1999. Various terroirs extend across the village of Nothalten at the foot of the Vosges mountain range. In Heinsenberg, Heisenstein, Zelberg and Grittermatte the soils are a mix of gneiss, clay, schist and sand. Moreover due to the vineyard location at an altitude of around 250 metres and very low rainfall inducing slower maturation of the grapes, Patrick Meyer decided to vinify the parcels separately before any cuvee blending.

Not less than 7 native grape varieties are planted on the 7-hectare Meyer domaine. Patrick Meyer ‘s focus is on the minerality of his wines and the identity of the terroirs. As a rebel, a passionate and a little suspicious person, he goes his own way making no concessions and producing elegant, fine and simple wines, in other words NATURAL wines ! He uses tiny doses or even no sulphur at all, wild yeasts and light filtration. The white wines are matured in tanks and the reds in barrels. Those are the methods used by Patrick Meyer for everybody’s pleasure.